title: Development and validation of a rapid HPLC method for the determination of five banned fat-soluble colorants in spices using a narrow-bore monolithic column.
abstract: This work reports a fast and simple liquid chromatographic method for the simultaneous determination of five banned fat-soluble synthetic colorants, namely Sudan I-IV and Para-Red, in spice samples. The analytes were successfully separated isocratically in less than 5 min on the new narrow bore monolithic column, FastGradient(®) Chromolith (50mm × 2.0mm i.d.) using a mobile phase of 0.1% (v/v) HCOOH/acetonitrile (35/65%, v/v) at a flow rate of 1.5 mL min(-1). All colorants were detected at 506 nm. The main parameters (mobile phase composition, flow rate, injection volume) affecting the separation were studied. The proposed method was thoroughly validated in terms of linearity, LODs, precision and accuracy. The method was applied to the determination of the studied azo-dyes in various spices (paprika, chilli and mixed spice powders) after ultrasound-assisted extraction. Satisfactory recoveries, ranging from 92% to 109% were obtained.
authors.affiliation: Department of Food Technology, School of Food Technology and Nutrition, Alexander Technological Educational Institute (ATEI) of Thessaloniki, 57400 Thessaloniki, Greece. czach@food.teithe.gr
authors.forename: Constantinos K
authors.initials: CK
authors.lastname: Zacharis
authors.forename: Fotini S
authors.initials: FS
authors.lastname: Kika
authors.forename: Paraskevas D
authors.initials: PD
authors.lastname: Tzanavaras
authors.forename: Pantelis
authors.initials: P
authors.lastname: Rigas
authors.forename: Efstratios R
authors.initials: ER
authors.lastname: Kyranas
mesh_terms: D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005503:Food Additives / Q000032:analysis*; D057230:Limit of Detection; D015203:Reproducibility of Results; D013056:Spectrophotometry, Ultraviolet; D017365:Spices / Q000032:analysis*
chemical_list: D005503:Food Additives